3-Way Tex-Mex Chicken (Oamc)

• 1 (14 1/2 ounce) can diced tomatoes with jalapenos, diced and drained
• 1 1/4 cups salsa verde
• 1 tablespoon ground cumin
• 3 minced garlic cloves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 lbs boneless skinless chicken thighs (10-12 thighs)
• 1 large red pepper, seeded and sliced
• 1 large yellow pepper, seeded and sliced
• 1 medium sized onion, sliced
• 1 (14 1/2 ounce) can black beans, drained, rinsed and coarsely mashed
• 1 (14 1/2 ounce) corn, drained

1. In 5-5-1/2 quart slow cooker combine the tomatoes, 3/4 cup of salsa, cumin, garlic, salt and pepper.
2. Add chicken, peppers, and onion and stir to coat.
3. Cover and cook on High for 3-1/2 hours or LOW for 4-1/2 hours.
4. Remove chicken from slow cooker to cutting board and let cool slightly.
5. Strain mixture over a large bowl or measuring cup and set liquid aside.
6. Return vegetables to slow cooker; stir in black beans and corn.
7. Cover and cook on HIGH for 10 minutes.
8. Shred chicken and stir back into slow cooker with the remaining salsa and 1 cup of the remaining liquid (more if desired).
9. Mixture can be used in tacos, quesadillas, burritos, or frozen in batches for quick meals.

tomatoes, salsa verde, ground cumin, garlic, salt, black pepper, chicken, red pepper, yellow pepper, onion, black beans, corn

Taken from www.food.com/recipe/3-way-tex-mex-chicken-oamc-273143 (may not work)